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It's finally here!

The 1st Week of CSA

Hello CSA members!

 
I (Alyssa) have "Here Comes the Sun"  by The Beatles stuck in my head as I write this.  Though the winter wasn't any longer than normal it sure has been a lonely past month here at the farm and I imagine most of you can relate.  Usually spring on the farm is extra active as people come out to thaw but unfortunately we have had to cancel all volunteers and tours so far this year.  I am especially disappointed at having to turn down folks stuck at home that would love to come volunteer on the nice days but we are doing what we can to allow our facilities contact with as few people as possible.  

For those CSA members that are returning from last year we have a new face around the farm!  Hanna started with us a month ago and has been an awesome fit.  We didn't intentionally continue our streak of an all female farm but so it is.  You may have seen Hanna around town as she also leads yoga several times a week through Yoga in the Park and Zenith.  

Cammie and Lily have both stayed on for another season, which I am extremely thankful for.  Between us we have 17 years experience in the small farming world and as we go through the spring routines it's awesome to be part of a team that's so in sync.  Lily is finishing up her degree and has class on Tuesdays so you probably won't see her around during pick-ups, but she is a huge help throughout the week.  

Pick-Up Etiquette

For those of you that are new to our CSA, we typically lay the veggies out buffet style and often have "pick this or that" choices.  However, in order to try and make things
as sanitary as possible we are setting up a little different this year.  We will have all the shares pre-packed and though in the past we would have you check yourself in, this year (at least during quarantine) we will have someone greeting you and checking your name off the list.  You will then be handed a bin with the appropriate items which you can then take to a separate table to pack the veggies into your reusable bag, before leaving the bins in a stack which we will sanitize and repack.  We ask that everyone respect Social Distancing recommendations and keep their distance (Maybe even take a stroll around the farm if you arrive when there's a wait.  Tuesday is calling for 80 degree weather so soak up that Vitamin D!)  This is going to be so hard after not seeing many of you for months but as someone in the food industry it is my worst fear that my produce (or the act of picking up said produce) be responsible for getting anyone sick.  Whoever is packing the shares may be wearing a face covering so you won't be able to see their smiling face but know that we are so happy to see you and we feel fortunate to be your farmers!  I look forward to seeing you Tuesday between 3:30 and 6!

Small Share: 

  • Chard
  • Lettuce- Head or Leaf
  • Carrots
  • Mini Cabbage
  • Celery
  • Chives
  • Spinach

Large Share:

  • Chard
  • Lettuce- Leaf or Head
  • Carrots
  • Napa Cabbage
  • Kohlrabi
  • Celery
  • Chives
  • Spinach

*Often Small and Large shares contain many of the same items but Large shares get larger quantities of each.
*Shares may be tweaked slightly if upon harvesting we realize we are short an item or two.  

Swiss Chard Tahini Dip

*Modified from Maydan restaurant in Washington D.C.

INGREDIENTS

  • 1 bunch Swiss chard
  • 1/3 cup extra-virgin olive oil, divided, plus more
  • 3 garlic cloves, finely chopped
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • Kosher salt
  • Toasted flatbread and lemon wedges (for serving)

Instructions

  • Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.

  • Heat 3 Tbsp oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10–12 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about 1/4 cup liquid.)

  • Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and 2 1/2 Tbsp oil. Season with salt and process, adding more cooking liquid or oil if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.

  • Transfer dip to a serving bowl and drizzle with more oil and splash of lemon to taste. Serve with flatbread, carrot sticks, or pita chips.

If you know you will not be picking up on Tuesday and will be waiting until later in the week please let me know so we can wait to pack your share until the end.  Also, if there is an item on the list this week that you know you will not eat please email me to request we swap it out for Kale or Parsley.  -Thanks!
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